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Rajma Chawal (India) Recipe

Indian · Main course · 65 min total

A comforting North Indian dish of red kidney beans cooked in a spiced onion-tomato gravy, served with steamed basmati rice.

Ingredients

• 1 cup dried red kidney beans (rajma), soaked overnight
• 2 tablespoons ghee or oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 cups basmati rice, washed and soaked for 30 minutes
• 4 cups water for rice
• Fresh coriander leaves for garnish

Instructions

1. Drain the soaked kidney beans and pressure cook with 3 cups water and salt until soft (about 6-7 whistles or 20 minutes). Set aside.
2. In a large pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and green chili; cook for 1 minute.
4. Add tomato puree and cook until the mixture thickens and oil separates, about 5-7 minutes.
5. Add turmeric, red chili powder, coriander powder, and garam masala. Stir and cook for 1 minute.
6. Add the cooked kidney beans along with their cooking liquid. Mix well and add water if needed to achieve a thick gravy consistency. Simmer for 15-20 minutes, stirring occasionally. Adjust salt.
7. Meanwhile, cook rice: In a pot, bring 4 cups water to a boil. Add soaked rice and a pinch of salt. Cook until rice is tender, about 10-12 minutes. Drain if needed.
8. Serve the rajma hot over steamed rice, garnished with fresh coriander.

Tips

• For a richer flavor, use ghee instead of oil.
• Soaking beans overnight reduces cooking time; if short on time, use canned kidney beans (rinsed) and skip pressure cooking.
• Adjust spice levels to taste; add more green chili for heat.
• Leftover rajma tastes even better the next day as flavors meld.

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